Start by bringing a large pot of salted water to a rolling boil over high heat. Add spaghetti and cook for 8-10 minutes, or until al dente.

In a large skillet, heat olive oil over medium heat. Add sun-dried tomatoes and sauté for about 2 minutes.

Add minced garlic and red pepper flakes to the skillet. Sauté for about 30 seconds until garlic is fragrant.

Pour in half-and-half or heavy cream. Allow the mixture to simmer for 3-4 minutes until it thickens slightly.

Add fresh spinach to the skillet, stirring it into the sauce until wilted, about 2-3 minutes.

Stir in grated Parmesan cheese, allowing it to melt into the sauce. Adjust consistency with reserved pasta water if needed.

Add the drained spaghetti to the skillet and gently toss to coat it in the sauce.

Remove from heat and stir in chopped fresh basil. Serve immediately, optionally garnishing with Parmesan cheese.